Lamb Curry with Kumara and Spinach

Ingredients

Method

Season the lamb with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.

Stir together the curry paste, beef stock, coconut milk and pour over the lamb. Scatter in the kumara or pumpkin, and cover.

Cook on low for 6-7 hours or high for 3-5 hours. Stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted. Serve with steamed rice.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 90 minutes.

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